Hi, I'm Stephanie, Army wife, mother of two little girls, and fur kids (2 dogs and a cat). I enjoy cooking, cleaning (I know I'm a weirdo), reading, writing, crafting, and anything else that comes along. I love taking pictures, but I am not a pro by any means. I love singing...again, not a pro. I have a great family, some awesome friends, and I LOVE meeting new friends. Welcome!

Preheat to 400. Cut 1/4 in off the pointed top of garlic heads. Put garlic in a bowl cut side up, drizzle with 1 tbs oil. Microwave for 3 min, or until soft, let cool completely (otherwise your hands will not be happy later!!)

Zest 1 tsp of the lemon rind, gently squeeze the garlic out into the bowl, discard the skins. Add zest, butter, 1 tbs of rub, salt and pepper....mash up really well. (My garlic was a little hard still, so I had to microwave some more, then it became easier to mash, it also might work, just to throw it all in a small food processor.

Trim fat from chicken, lift wing tips up toward neck, then tuck under back of chicken. Loosen skin from breast to thigh portions. Spread garlic mixture evenly under skin of chicken. Put the lemon and onion into chicken cavity, tie ends of legs together, and place the chicken breast side up in a baker. (I used a deep covered baker...also from Pampered chef, this sounds like a commercial, lol)

Combine remaining oil, and rub, and brush over chicken. Roast, covered for 65-70 minutes or until thermometer reads 140 F in thickest part of breast. Remove lid, and bake an additional 8-10 minutes or until thermometer reads 160 F. Let stand, covered for 10 minutes before serving. Remove and discard lemon and onion before serving. Deliciousness!

The girls' plates!

My plate, in comparison to the bowl...I couldn't even eat half of this. =/

All on a salad plate. I ate most of the chicken, a small 1/4 tsp bite of the potatoes, and two corn kernals...lol.